MEAT JERKY LABORATORY ANSC 4094 Meat Technology Objective: To demonstrate the influence of using whole muscle or comminution on the characteristics, particularly texture, of meat jerky. Equipment/supplies: Grinder with 1/4” and 1/8” plates Horizontal mixer Freezer Slicer Smokehouse Metal trays Processing Procedures: A) Whole muscle jerky preparation: Sort large pieces of beef trimmings for slicing into strips 3/16 to ¼-inch thick. Place slices flat and rub seasoning mix into both sides. Allow time for diffusion of seasoning into slices before dehydration. B. Restructured jerky preparation 1) Trim extra lean beef trim to be free of all fat and connective tissue. Grind through a 3/8 or ½- inch plate. 2) Mix all ingredients (except sodium nitrite) with meat. To aid in dispersion, mix curing salt with 12 to 16 oz. of water until fully dissolved. Pour this mixture over meat while mixing to get it well distributed throughout the batch. Mix until very sticky. It is desirable to mix all the dry ingredients in one container ahead of time to insure a uniform distribution of spices. 3) Place the meat mixture in shallow trays or pans in rectangular blocks, about 1½ inches thick and 12 inches wide. Make it as even as possible and square the edges carefully. 4) Place trays of mixture in the freezer for a few hours (or overnight or longer if needed) to crust freeze for slicing. 5) To prepare the blocks for slicing, temper at room temperature until the blocks can be sliced on a slicer, blocks should be firm and should not start to break apart when sliced. Slices should be 1/8 inch thick. C. Place single layers of restructured or whole muscle slices on screens in the smokehouse.

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